Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake layer in pan.

Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan.

Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Refrigerate 4 hours.

Note

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese in small microwaveable bowl. Microwave on HIGH 30 sec. or until slightly softened.

Servings

16 servings

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 16 servings

AMOUNT PER SERVING

Calories

370

% Daily Value

Total fat

26g

Saturated fat

14g

Cholesterol

120mg

Sodium

290mg

Carbohydrate

31g

Dietary fiber

1g

Sugars

24g

Protein

6g

Vitamin A

10 %DV

Vitamin C

0 %DV

Calcium

8 %DV

Iron

4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

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Violet1214Violet1214|Wed, Apr 23 2014 11:02 PM

Excellent! I made this for Thanksgiving and it was a hit. I had to use a larger cake mix and cut it to fit the pan once it was cooked. It is very rich so best served as the only dessert. I will definitely make this again!

davepresleydavepresley|Fri, Apr 18 2014 5:19 PM

jesseilerjesseiler|Fri, Jun 21 2013 7:30 PM

Made my cake from scratch. :) Was careful not to overcook the cheesecake. Did half sweet and half unsweet for the top chocolate. A-M-A-Z-I-N-G!